How To Make Authentic Italian Colomba Recipe (Italian Easter Panettone)
Recipe Overview
Overview
Colomba Pasquale is a cherished Italian Easter cake that brings a festive spirit to any celebration. This recipe captures the essence of traditional baking, requiring patience and attention to detail. The dough, reminiscent of brioche, is enriched with flavors of orange and vanilla, making it a delightful treat for the senses.
The process begins with activating yeast, which is crucial for achieving the cake’s light and airy texture. After mixing the initial ingredients, the dough is allowed to rise, doubling in size, which is a key step in developing its fluffy character. The addition of candied orange peel and a hint of almond essence elevates the flavor profile, making each bite a celebration of spring.
Once baked, the Colomba is topped with a sweet almond glaze and sprinkled with almonds, adding a delightful crunch. This cake not only looks beautiful but also tastes divine, making it a perfect centerpiece for your Easter table. Whether enjoyed with family or gifted to friends, this Colomba Pasquale is sure to impress and spread joy during the holiday season.
Recipe Details
Steps & Tips
Put dry yeast into a bowl, add sugar, flour, and warm milk, then mix with a fork.
Cover with plastic wrap or a lid and place in a warm spot for a couple of hours until it doubles in size.
Tip: Let the dough rise in a warm spot for the best fluffiness.
In a mixing bowl, add water, activated yeast, egg, room temperature butter, sugar, and flour.
Start mixing and add warm water gradually.
Add room temperature butter one cube at a time while mixing.
Tip: Wait until each cube of butter is well absorbed before adding the next.
Transfer the mixed dough into a bowl, cover with plastic wrap or a lid, and let it rise until doubled in size for 3 to 4 hours.
In a mixing bowl, add the first dough, sugar, a full egg, an egg yolk, and one tablespoon of flour at a time while mixing.
Add orange zest, candied orange peel, and vanilla powder to the mixture.
Add room temperature butter one cube at a time while mixing.
Tip: Add room temperature butter one cube at a time for better mixing.
Cover with plastic wrap and place in a warm spot to rise until doubled in size for about 3 hours.
Dust a surface with flour, grab the dough, divide it into parts, flatten, and roll it.
Place the dough into a paper container, press down to even it up, and cover with plastic wrap.
In a blender, combine almonds and icing sugar, then add egg white and almond essence, and blend until well combined.
Spread the almond glaze over the dough, then top with almonds and sugar sprinkles.
Bake in the oven at 325°F for about 50 minutes, covering with aluminum foil after 15 minutes.
Tip: Cover the surface with aluminum foil after 15 minutes to prevent it from getting too dark.
Let the columba cool down completely after baking.
Slice the columba to serve.
Tip: Let the columba cool down completely before slicing for the best texture.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Ingredient: Nuts
→ Substitution: Sunflower Seeds
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Colomba Pasquale is traditionally made during Easter in Italy and symbolizes peace.
- •The dough requires multiple rises to achieve its characteristic fluffiness.
- •Candied orange peel can be substituted with chocolate chips for a different flavor.
- •The almond glaze adds a crunchy texture to the soft cake.
